Sunny side up

Whether you fancy a juicy steak, a salad or a full English breakfast, Australia’s favourite cafe chain, the Coffee Club, has the meal of your dreams cooked to perfection at any time of day.

Since opening its doors in 1989, the Coffee Club has become Australia’s largest domestic cafe group and has spread its wings, opening approximately 400 stores in nine countries including New Zealand, Egypt, Malaysia and Maldives. Under Minor Food Group, the chain opened its first outlet in Thailand six years ago and has now expanded to 27 branches in Bangkok, Phuket, Hua Hin, Samui, Pattaya and Chiang Mai.

The extensive menu under the baton of James Bradbury, Minor Food Group’s global head of culinary services, incorporates Eastern and Western ideas inspired by the chef’s extensive travel and his specials are slated to change every four months.

Although in Australia, the Big Breakfast featuring chipolata sausage, bacon, egg, mushroom, toast, hashbrowns and your choice of coffee or orange juice is a big hit, Eggs Benedict are more popular here. The dish offers toasted ciabatta bread topped with poached eggs, hollandaise sauce and your choice of ham, bacon and smoked salmon.

The cafe now includes three new Egg Benedict varieties. The highlight is the Bangkok Eggs Benedict, the classic Western brunch dish made contemporary with sourdough bread, crispy bacon and a newly concocted sauce. Thanks to Bradbury’s familiarity with Thai ingredients, the robust flavour of Thai-style roasted chilli oil (nam prik pao) is blended with imported butter to create the unique sour and slightly spicy topping sauce, becoming the first-ever eggs benedict sauce with Thai flair.

Last but not least is the Roasted Salmon & Spinach Eggs Benedict. A slight variation of Smoked Salmon Eggs Benedict, this dish features roasted imported slalom served with saut?ed mushroom, sour dough bread and topped with Hollandaise sauce and ground pistachio that create pleasantly harmonious flavours.